2006 Peacock Homeland Bulang Mountain Gongting Ripe Pu-erh Tea Cake – 357g Aged Seven Sons Shou Puer 孔雀之乡宫廷熟茶

2006 Peacock Homeland Bulang Mountain Gongting Ripe Pu-erh Tea Cake – 357g 孔雀之乡宫廷熟茶

A mature 357g Yunnan ripe Pu-erh tea cake from 2006, presented as 孔雀之乡 / Peacock Homeland and associated with the Bulang Mountain and Menghai tea area. The source identifies the tea as Gongting-style ripe Pu-erh made from early-spring qiaomu sun-dried tea material from Xishuangbanna Menghai, then compressed in the traditional Seven Sons cake format.

The aged presentation, peacock artwork and classic 357g format position this cake for experienced Pu-erh drinkers, collectors, Chinese tea gifting and tea-room display.

Tea Profile

• Tea type: Ripe Pu-erh / Shou Puer
• Vintage: 2006
• Tea area: Bulang Mountain / Menghai, Xishuangbanna, Yunnan
• Material: Early-spring qiaomu sun-dried tea material
• Grade/style: Gongting Pu-erh
• Format: Seven Sons compressed tea cake
• Net weight: 357g per cake
• Storage: Clean, ventilated, dry and odour-free environment away from direct sunlight
• Keeping: Suitable for long-term storage when maintained under appropriate conditions

Flavour & Aroma

Expect an aged shou-Pu-erh profile with a deep red-brown liquor, mature woody aroma, mellow fermented depth, gentle sweetness and a rounded mouthfeel. The Gongting-style material gives the cake a refined character, while repeated infusions gradually reveal softer sweetness and a cleaner finish.

How to Brew

Gongfu method: Loosen 7–8g from the cake and place it in a 100–150ml gaiwan or Yixing teapot. Use 95–100°C water. Rinse once or twice for about 5 seconds. Start the first drinking infusion at 8–12 seconds, then lengthen later steeps gradually. Decant fully after every infusion.

Large cup or teapot: Use around 5g per 300ml near-boiling water and steep for 2–3 minutes. Re-steep to taste.

Food Pairing

This mature ripe Pu-erh pairs naturally with dim sum, roast duck, braised meats, mushrooms, walnut pastries, dark chocolate, dates and mooncake. It also works well as a slow after-meal tea.

Tea-Room Display & Interior Styling

The peacock-themed wrapper and aged 2006 vintage make this cake an attractive focal point in a traditional Chinese tea room, collector cabinet or new-Chinese study. Display the wrapped cake upright on dark timber, walnut, rosewood, bronze or stone, paired with a Yixing teapot and small porcelain cups.

For a restrained contemporary display, place one wrapped cake with a clay teapot and a single tea tray rather than crowding the shelf. Keep the display dry and away from direct sunlight, steam, perfume and incense.

Gift Ideas

A 2006 vintage 357g cake is a substantial gift for experienced Pu-erh drinkers, business partners, hosts and tea collectors. Pair it with a Pu-erh knife, Yixing teapot or a pair of tasting cups to create a more complete aged-tea gift set.

Storage

Keep in a clean, dry, ventilated and odour-free environment. Avoid direct sun, excessive moisture, smoke, perfume, spices and household chemicals. Stable storage conditions help preserve the tea’s mature aroma and compressed-cake condition.

FAQ

Is this raw or ripe Pu-erh?
This is ripe Pu-erh / shou puer.

What year is it?
The tea is dated 2006.

Where is it from?
The product is associated with the Bulang Mountain and Menghai tea area of Xishuangbanna, Yunnan.

What material is used?
The source lists early-spring qiaomu sun-dried tea material from Menghai.

How much does one cake weigh?
Each cake weighs 357g.

What does Gongting mean here?
Gongting is a fine-leaf grade/style commonly used in ripe Pu-erh, valued for a smooth and concentrated cup.

Should I rinse it?
Yes. One or two quick rinses are recommended before drinking.

Can it be re-steeped?
Yes. Use short gongfu infusions and increase the time gradually as the leaves open.

Is it suitable for gifting?
Yes. The 2006 vintage, peacock presentation and traditional 357g cake format make it particularly suitable for aged Chinese tea gifts.

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